Cake "Pancho" in a slow cooker. Pancho cake in a slow cooker

08.07.202227.05.2017

This cake with sour cream is a real confectionery masterpiece. It can be prepared with fruits or berries, add nuts and chocolate. It has a very original shape, in the form of a hill or tower, made of biscuit cubes with pieces of fruit and nuts.
The base of the cake - a sponge cake - turns out just great in a slow cooker!

Cake "Pancho" in a slow cooker

To prepare Pancho cake in a slow cooker, we will need:
6 eggs, 1 tbsp. sugar, 6 tbsp. deodorized vegetable oil, 1.5 tsp. soda, slaked 0.5 tbsp. apple cider vinegar(or a pack of baking powder 10 g), 1.5 tbsp. flour, 3 tbsp. cocoa.
For cream: 0.6 kg sour cream (20-30%), 1 tbsp. sugar, juice of ½ lemon.
For the filling: canned pineapples – 350 g, nuts – 1 tbsp.
For glaze: 1.5 tbsp. milk, 2 tbsp. cocoa, 2 tbsp. sugar, 100 g butter, 4 tbsp. flour.
How to cook Pancho cake in a slow cooker?
1. Beat eggs with sugar using a mixer until they triple in volume, about 5-7 minutes.
2. Add vegetable oil and continue to beat for 2 minutes, a pinch of salt and soda slaked with vinegar. Gradually add sifted flour and mix. Divide the dough into 2 parts and add cocoa to one and stir.
3. Pour the brown dough with cocoa into the oiled bowl of the multicooker and place the white dough on top of it, leveling the top surface. Bake the biscuit in the “Baking” mode for about 1 hour 20 minutes. Remove after 10-15 minutes and leave to cool.
4. Once the cake has cooled completely, cut it horizontally into two cake layers, with the bottom cake layer being 1/3 of the total height. Cut the top cake into 3 cm cubes.
5. For the cream, beat sour cream and juice from half a lemon, adding sugar.
6. Soak the bottom dark cake with juice from canned pineapples(250 ml).
7. Cut the canned pineapples into cubes.
8. Fill the cubes from the sliced top crust with sour cream, mix and let them soak for 5-10 minutes. You can also simply dip each cube in the cream before placing on the cake.
9. Coat the bottom cake with sour cream, lay out pineapple cubes and nuts, then biscuit cubes.
10. Next, repeat more layers of pineapple, nuts and biscuit cubes, creating a mound that tapers towards the top.
11. Fill the slide with glaze: mix sugar with cocoa and flour, add milk and put on fire, stirring constantly, bring to thickening and almost boiling, add butter and stir until smooth.
Pour hot glaze over the cake and spread it over its entire surface using a brush, sprinkle with nuts on top. Place in the refrigerator for 4-6 hours. Instead of cocoa icing, you can simply cover the cake with sour cream and decorate with chocolate stripes.

Cooking tips:

This cake can be prepared with fruits such as cherries, bananas, peaches, or you can mix different fruits to taste. Nuts can also be used not only walnuts, but also almonds, peanuts, hazelnuts, cashews, etc.
Sour cream can also be mixed with whipped cream until fluffy. heavy cream, but instead of cream you can use whipped powdered sugar cream.

Cake “Pancho” video recipe:

It's no secret that a multicooker greatly simplifies the cooking process, especially when it comes to baking. It turns out not only airy and tasty, but also does not burn, as when baking in a conventional oven. We offer you a recipe for preparing delicious and fragrant cake pancho in a slow cooker.

Ingredients for the dough:

six raw eggs;
two glasses of sugar;
3-4 spoons of cocoa;
a pinch of soda;
two glasses of flour;
half a spoon of lemon juice.

Cream ingredients, filling and decoration:

600 grams of fat sour cream (30%);
a glass of sugar;
a bag of vanilla sugar;
a glass of walnuts;
a can of canned pineapples (peaches are fine);
chocolate bar;
a few spoons of milk.

Making pancho cake in a slow cooker

Separate the yolks and whites, beat the second with a mixer with sugar (so that there are no grains of sugar). Now you need to carefully add the yolks and keep whisking.

Coat the multicooker bowl with oil and sprinkle a little flour on top (this is done so that you can easily remove the finished biscuit; some housewives use semolina or finely ground crackers for this). Next, pour the dough into the bowl and set the baking mode to 60 minutes. After cooking, be sure to check that the biscuit is completely cooked, and if necessary, bake for another 20-30 minutes.

Now, after the cake has cooled, you need to cut off a layer 1.5 - 2 cm thick from it, the rest of the cake needs to be cut into cubes with a side of 3 centimeters.

Next, to prepare pancho cake in a slow cooker, beat sour cream, sugar and vanillin, there should be no grains and cover the base cake with cream, at this time grind the nuts a little (not to flour). Place pieces of pineapple (peach) and nuts on the cream. Next, each piece of sponge cake must be dipped in the remaining cream and placed on the base crust, while it is necessary to lay out the cubes in a heap alternating with nuts and pineapple. Be sure to water the top with the rest sour cream.

Melt the chocolate and pour milk into it. Fill the resulting slide and leave to soak. It turned out very a delicious cake pancho cooked in a slow cooker.

Sponge-pineapple cake “Pancho” with sour cream – original dessert For festive table. Cooking the cake in a slow cooker. Multi-layered, generously sprinkled with nuts, covered with chocolate glaze, it will surprise guests with its unusual shape and exquisite combination of flavors. Sweet and sour pineapple harmonizes perfectly with the sweetness of the cream, the bitterness of nuts completes the composition. Cooking time: 2 hours 15 minutes. It refers to biscuit-type desserts.

Sponge cakes:

Eggs – 6 pieces.
Sugar – 250 milliliters.
Flour – 1 and ½ cups.
5 grams of baking soda.
Table vinegar (apple) – 0.5 tablespoon.
Vegetable oil – 6 tablespoons.
About 35 grams of cocoa powder.
Can of canned pineapples – 520 grams.
Nuts (peanuts, hazelnuts) - 1 cup.

Cream:

Sour cream 30–33 percent – 600 grams.
A glass (250 milliliters) of powder.
A packet or more of vanilla.

Glaze:

4 tablespoons sugar.
65 grams of cocoa.
Half a glass of flour.
One and a half glasses of milk.
Butter - about half a pack.

Cooking process

Let's prepare the biscuit base first, since this process is the longest:

Break the eggs into a mixer bowl without separating the whites from the yolks.
Add sugar or powder, depending on what you find at home.
Beat until the mixture lightens in color and has at least doubled in size. Whipping time – at least 10 minutes.
Pour in odorless, refined oil.
We extinguish the soda with vinegar and pour it into the dough. You can replace the soda with 1 packet of baking powder.
Beat the mixture thoroughly.
Add the sifted flour in parts and knead the dough with your hands using a spatula or spoon.
Divide the resulting mass into two equal portions. Add cocoa powder to one and mix thoroughly until the consistency becomes smooth and homogeneous.
Lubricate the multicooker bowl with melted or refined butter using a regular brush. Pour out the first, light half of the dough. Pour the dark mixture over it, being careful not to mix both masses.
Set the "Baking" mode for 85-90 minutes.

In the meantime, you can make cream:

Place the sour cream in a mixer bowl.
Beat until it increases slightly in volume.
Add vanilla and sugar and beat for a few more minutes.

Assembling the Pancho cake:

Cut the cooled biscuit: separate the bottom third of the cake.
Soak it in pineapple syrup. Use about 60–70 milliliters for impregnation.
Cut the remaining cake into cubes or slices as desired. Place in a deep bowl and pour in sour cream for soaking.
Place a layer of diced pineapples on the soaked base.
Sprinkle the cake with nuts on top, which should first be fried in a dry frying pan or dried in an oven preheated to 180 degrees for 8–9 minutes.
Place some of the soaked biscuit cubes on top, then again nuts and pineapples.
Cover everything with biscuit pieces, forming a mound.
Alternate layers in this order: biscuit, pineapples, nuts.

The finished dessert can be decorated with chocolate icing:

Mix sugar and cocoa powder.
Add flour and stir.
Pour milk and put on fire (small). Stir constantly!
When the mixture begins to “set”, remove the container from the heat and add the oil.
Mix the glaze thoroughly and cover the entire surface of the cake.

Place the decorated Pancho cake in the refrigerator. Let it sit there for at least an hour or two.

Chocolate cake “Pancho” will decorate any holiday table, and its taste will surprise all your family. Gentle chocolate sponge cake, soaked in sour cream, aromatic sour cherries, chocolate glaze - what else is needed for a sweet tooth! At any feast this cake will be a welcome guest. If you don't have cherries, you can add them to the cake. canned pineapple or peaches, but in our family it was the Pancho version with cherries that took root as the most successful.

Ingredients:

for biscuit:

eggs – 6 pcs.
sugar – 1 glass
flour – 1 cup
cocoa powder – 4 tbsp.
vanillin - optional

for cream:

sour cream – 800 g
sugar – 1 glass
vanillin – 1 g

fresh or frozen cherries –200-300 g
alcohol (cognac, liqueur, rum) – 1-2 tbsp.

for glaze:

butter – 50 g
chocolate – 50 g

How to make Pancho cake with cherries:

Beat the eggs with sugar with a mixer for at least 7 minutes. Then add the sifted flour and cocoa, carefully mix the dough with a spoon.

Grease the multicooker bowl with oil, pour the dough into it, set the “baking” program for 65 minutes. Cook until signal. After the signal, remove the finished chocolate cake using a steamer basket.

Detailed description and step by step photos This biscuit is on the website ().

Cool the finished biscuit completely, then cut into two unequal parts. The smaller part should be about 1 cm thick. Cut most of the biscuit into small cubes.

For the cream, beat the sour cream with sugar until the sugar is completely dissolved. Add vanillin.

Place frozen cherries in a cup, add 2 tablespoons of alcohol (optional). Wait until the cherries defrost. Drain the resulting juice and set aside to soak the bottom crust.

Now let's assemble the cake. This will be an upside-down cake, that is, we will assemble it in the reverse order - first the top, then the bottom. Cover a deep bowl with cling film or a new plastic bag.

Dip the biscuit cubes into sour cream and place in a bowl.

When you have laid out one layer of cubes, put some of the cherries on them. Then again a layer of biscuit cubes in cream, and a layer of cherries.

Soak the thin cake on one side with cherry juice, and place the cake on the soaked side on the laid pieces of sponge cake.

Lightly compact with your hands.

Place the cake in the refrigerator overnight to soak. In the morning, turn the cake upside down onto a flat plate and remove the plastic. If there is a little sour cream left, you can grease the cake with it again.

If you don’t want to bother with turning it over, you can assemble the cake in the usual way: put a whole cake layer on the bottom, coat it with cream, and place a pile of sponge cake cubes on it. But if you make it in a deep bowl, the cake will have a perfectly even, beautiful shape.

To decorate the cake, I suggest preparing chocolate glaze, for which put 50 grams of butter and 50 grams of chocolate, broken into pieces, in one bowl and melt over low heat. Cool the resulting glaze a little, it will become a little thicker, and decorate the cake with it. You can use pastry syringe, and in its absence, a thick plastic bag, from which you cut off a tiny corner.

Or you can simply grate the chocolate and sprinkle it on top of the cake.

Pancho's chocolate cake in a slow cooker is ready! Bon appetit!!!

Sincerely, .

Tea or coffee, especially in the evenings, is always accompanied delicious desserts. Cookies, pastries, cakes, casseroles are loved not only by children, but also by adults. Even if they don't want to admit it. Pancho in a slow cooker is an amazingly tasty, juicy and soft dessert that has many interpretations. We choose the best and enjoy homemade sweets.

Black and white dessert

The Sancho Pancho cake made from “white” and “black” sponge cake will decorate not only family tea parties, but will also become the highlight of the holiday table.

Products

For the test:

A glass of sour cream;
a glass of flour;
a glass of sugar;
egg;
half a teaspoon of baking soda.

For the “black” sponge cake, the ingredients are the same, plus a tablespoon of cocoa powder.

For cream:

Half a liter of sour cream;
sugar to taste;
vanilla sugar;
condensed milk if desired.

With condensed milk, the cream will have a brighter taste, but in this case it is better to add fruit (fresh or frozen) to soften the cloying slightly.

For chocolate glaze:

Dark chocolate bar (100 g);
5-6 tbsp. l. milk.

Preparation

Place the finished Pancho dessert in the refrigerator overnight for soaking. You can decorate with candied rose petals or mint sprigs. When assembling the cake, you can optionally place fresh or frozen berries between the cubes. Diced bananas or kiwi also work well. This is especially true if you have prepared cream with the addition of condensed milk.

Chocolate Pancho with drunken cherries

This is wonderful Sancho cake Pancho for the holiday table, which includes an alcoholic note. Of course, not suitable for small children. But adults will be very happy.